Cheffy Chelbys- Morphett Vale

Cheffy Chelbys- Morphett Vale

Average Reviews


Coeliac Family owned. Shared kitchen

There will be no missing out at @cheffy_chelbys!!! The owner has a coeliac child herself and has trained her staff in the needs of coeliac customers. While this is not a 100% gluten free venue, Gluten Free meals are done in a designated gluten free fryer, in a designated prep area along with red colour coded gluten free utensils. The team take the upmost of care to avoid cross contamination and will put your mind at ease. They believe everyone should be able to enjoy their food and also do not charge extra for Gluten Free Alternatives and Dairy Free Alternatives xxx

Two locations in Morphett Vale and new store in Hallett Cove due to open in SEPT/OCT 2023. Note the Christies Beach is now shut and will not reopen.

Note this store is not entirely gluten free but they are very coeliac aware and well trained. Please make your own decision and advocate for your own dietary needs.

Image from- Cheffy Chelbys. Calling all the Gluten Free Kiddies !!! Isn’t this just the cutest GF “Happy Meal” alternative.

Whilst coeliacs have reported safe dinning at each of these restaurants, remember to always be your own health advocate and let the restaurant know your specific needs. We recommend calling ahead to discuss ways to avoid cross contamination so you have a safe and confident dining experience.

The information contained in this post is for general information purposes only. The information is provided by the community and while we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the post for any purpose.


We would love you to review the gluten free restaurants featured on our Website. Please try to keep reviews relevant to our Coeliac and gluten intolerant community.

For example, how was the quality of the gluten free choices? How was staff knowledge in relation to gluten free options and cross-contamination minimisation?